Categories of olive oils

Categories of olive oils:

• Extra virgin olive oil: is achieved by first cold pressing of freshly picked olives contains no more than 0.8% acidity, and is judged to have a superior taste. It accounts for less than 10% of oil in many producing countries; the percentage is far higher in the Mediterranean countries (Greece: 80%, Italy: 45%, Spain 30%). Is considered the finest and fruitiest, and thus the most expensive olive oil.

• Virgin olive oil: This too olive oil is a first-press oil, but with a slightly higher acidity level of 1-3%. Virgin olive is good for cooking purpose, mainly for sauté and baking and it can be used in salads as well. Virgin olive oil is good for body and hair massage too.

• Fino olive oil: This olive oil is a blend of extra virgin and virgin olive oils.

The olive is native to the Mediterranean region, and each area around the Mediterranean provides a unique type of olive .

The Spanish olive oil is typically golden yellow with a fruity, nutty flavor.
The Italian olive oil is often dark green. It has an herbal aroma and a bitter flavor.
The Greek olive oil has a strong flavor and aroma and tends to be light green.
The French olive oil is typically pale in color and has on a mild flavor.
The Californian olive oil is light in color and flavor and it has a slightly fruity taste.
The Middle East olive oil is rich in flavor and mild in taste with herbal aroma .

As mentioned, some of the olive oils are “green”. These olive oils are from unripe olives and tend to provide a slightly bitter taste. The moderately green tinted oils are commonly found in foods we eat. These olive oils have a fruity and nutty flavor and are added to neutral-flavored foods. The ripe olives produce olive oils that are golden, yellowish color. The olive oil that come from ripe olives are milder with a buttery in taste. They do not have that bitter, fruity flavor like the green olive oils.